Published at Tuesday, October 01st, 2019 - 03:30:30 AM. Cake. By Xavierre Gagnon.
Start assembling your cake. Take some of the frosting and spread it across the center of the cake board. This will be your ”glue” to secure the cake to the board. Turn one of the parchment lined cookie sheet cake ones onto the cake board. Center it in place on the board before removing the cookie sheet and then peel off the parchment paper. Turn the cookie sheet over and set it on top of the cake layer. Apply a little pressure to make sure that it is secured to the board. Apply frosting to the top of the cake and spread out evenly. Take the next cookie sheet cake and turn over onto the frosted layer. The easiest way to do this is to lift the cookie sheet up against the wide side and then quickly flip it onto the frosted layer. Do not remove the cookie sheet until you shift the cake into place and make it level with the previous layer. Then remove the cookie sheet and peel off the parchment paper. Turn the cookie sheet over and set it on top of the cake layer. Apply a little pressure to make sure that it is secured to the previous frosted layer. Repeat this process again with the next two layers. Trim any excess cake off the sides with a sharp knife so you have a nice even side. Crumb coat and refrigerate until firm.
Why White? White is definitely the color of a wedding, but did you know that there is another reason why the white is the customary color of a wedding cake? Back in Victorian times the finer ingredients of a wedding cake were scarce and hard to come by. If the cake had a white icing, this revealed the fact that only the best and most expensive white sugar was being used. Brown sugar was much more common, and therefore much less expensive. So, the more white the cake, the richer the people.
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